Wednesday, October 03, 2012

Peach Pie Bars

This post is a little late..but it was a yummy recipe, so I thought I'd still share it!  Plus, you could probably use frozen peaches?? Let me know if you try it!!

Here in the Niagara Region, peach season is sadly coming to an end. We have been enjoying them for about 5-6 weeks yummy. We usually just have them as a snack or with some vanilla yogurt and homemade granola.


With this last basket (probably going to run out tonight and grab another basket) I decided to make this recipe: Peach Pie Bars  I saw it on Pinterest a while back, but since the baby arrived I'm lucky to get a shower by 3pm and eat lunch before dinner time!! :)

Today was the day!  I had all the ingredients needed and just went for it! (since new Little Miss is a short napper I don't get to complete things that often).

It's a super easy recipe and tastes delicious!!


Peach Pie Bars

Crust and topping

  • 3 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/4 tsp salt
  • 1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling

  • 4 large eggs
  • 1 1/2 cups sugar
  • 1 cup sour cream
  • 3/4 cup flour
  • pinch salt
  • 1/4 tsp cinnamon (I doubled it)
  • 1 tsp vanilla extract
  • 2 1/2 lbs peaches, peeled, pitted, and chopped (I used 6 med. peaches)
To make the crust and topping, preheat the oven to 350 degrees.  Grease a 9x13 inch baking pan. 

Combine the flour, sugar, and salt in the bowl of a food processor.  Pulse a few times to mix.  Cut the butter into 1/2-inch cubes, and add to the flour mixture.  Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping.  Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes.  Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, cinnamon, and vanilla extract.  Gently fold in the peaches and spoon the mixture over the crust.  Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

*** The  adjustment I'd make is a bit less sugar in the base...I'd probably adjust it to 1cup. Try it the way the recipe suggests then adjust it to your liking!***

I had my 1st taste with some natural vanilla ice cream on the side. YUMMY!!

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